Ingredients:
10 potatoes cut into ¼
5 cloves of garlic, chopped fine
1 tablespoon of salt or salt to taste.
1 cup flat leaf parsley chopped fine
1 - 2.8oz can of frenches, French fried onions
4 oz. Philadelphia 1/3 less fat cream cheese
1 cup Sargento shredded Cheddar Jack cheese
2 tablespoons of butter¾ cup of milk
Directions:
Boil cut potatoes until tender. Strain and transfer into a large bowl. Add parsley, garlic, and cream cheese. Mash slightly with a masher then add milk and use and electric mixer to cream them. Transfer creamy potatoes into your backing bowl and top. with cheese and onions on top of that. Place into oven for fifteen minutes at 350 degrees.
Hint:
1. You can test them by poking the potatoes with a fork. If fork goes through the potato easily the potato is done.
2. Don’t over whip the potatoes they will come out gummy.
Your garlic red potatoes look awesome! I LOVE the idea of whipping parsley and cream cheese into the potatoes. When I cook my potatoes, I just throw all the whole garlic cloves into the pot to cook with the potatoes. They get soft and mash right up with the potatoes without having to dice them. I use evaporated milk for mashing my potatoes. I have got to try your added ingredients. I think this dish has a ba-zillion calories but oh is it yummy.
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